Scampi With Curry Sauce

Preparation:

Preparation: Fill a large saucepan with water, immerse the fragrant bouquet (parsley, thyme), add, if you like, a carrot and an onion, bring to the boil. Boil the scampi for 5 minutes, drain and peel them. Melt a large knob of butter in a saucepan and season with the finely chopped shallots. Add a teaspoon of curry, mix, pour in the wine and reduce by half. Add the cream, a pinch of salt and one of pepper, mix well. Arrange the scampi on a hot serving plate, sprinkle with lemon juice, cover with the sauce. Serve. Accompanying wines: Friuli Latisana Sauvignon DOC, Velletri Bianco “Superiore” DOC, Gravina DOC.